Grammy's Kitchen · Butternut Squash Soup · Instant Pot Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
38 cooks on kristineskitchenblog.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 70% |
| dairy | 0% | 11% |
| fat | 3% | 2% |
| aromatics | 0% | 11% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 160 g | 1 cup chopped sweet yellow onion |
| 6 g | 2 cloves garlic (minced) |
| 720 g | 3 cups low sodium vegetable broth |
| 61 g | 1 large carrot (sliced into 1/2-inch pieces) |
| 1361 g | 1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (8 cups chopped)) |
| 28 g | 2 tablespoons butter |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
| 0 g | 1/8 teaspoon ground cinnamon |
| 0 g | 1/8 teaspoon ground nutmeg |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I don’t like squash, but my friend gave us a bag full of butternuts! My daughter and I gave it a try, figuring Thai restaurant would be a good plan B. Here are the tweaks I made out of necessity—knifepoint of sage, no nutmeg. No apple, but subbed 1/2 cup fresh” — a cook, 5.0★
“This is an easy to follow recipe that uses readily available spices from the spice rack. The use of cinnamon and nutmeg however was for me to much like pumpkin pie flavor without the sugar. Sage and rosemary alone might be a better option for a more savory sou” — a cook, 4.0★